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Veal And Pork Stuffed Cabbage Rolls

Diet.Chef's picture
Ingredients
  Cabbage head 3 Pound, cored (1 Large One)
  Brown rice 1⁄3 Cup (5.33 tbs)
  Lean ground veal 1⁄2 Pound (Very Lean)
  Lean ground pork 1⁄2 Pound (Very Lean)
  Egg 1
  Minced fresh dill 1⁄4 Cup (4 tbs)
  Fresh dill 3
  Grated lemon zest 1 Teaspoon
  Salt 1 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Onion 4 Ounce, grated (1 Medium One)
  Fresh lemon juice 3 Tablespoon
  Garlic 1 Clove (5 gm), minced or crushed through a press (Large Clove)
  Tomato paste 1⁄4 Cup (4 tbs)
  Canned chicken broth 2 Cup (32 tbs) (Or Stock)
  Lemon 1 , cut into thin slices
  All purpose flour 2 Tablespoon
  Cream cheese 2 Ounce (1/4 Cup)
  Salt To Taste
  Lemon wedges 3 (For Garnishing)
Directions

1. Pour about 2 inches of water into a large stovetop casserole or Dutch oven and bring to a boil over high heat. Place the cabbage in the water and partially cover the pan. Cook, turning occasionally, until the outer leaves are tender and translucent, about 10 minutes. Remove the outer translucent leaves and return the cabbage to the water. Cook until more leaves are tender, 3 to 5 minutes. Repeat as necessary until all of the cabbage is cooked.
2. Pour about 6 cups of water into a medium saucepan and bring to a boil over high heat. Slowly add the rice so that the water continues to boil. Cook, stirring occasionally, until just tender, about 20 minutes. Drain the rice in a sieve and transfer it to a large bowl.
3. Add the veal, pork, egg, 3 tablespoons of the minced dill, the lemon zest, salt, pepper, onion, lemon juice, garlic and tomato paste to the rice; stir to blend well.
4. Choose the 12 best cabbage leaves and set them aside. Finely chop all of the remaining cabbage. Stir 1 cup of the chopped cabbage into the rice filling; arrange the rest in a large shallow glass baking pan (13-by-9-by-2 inch is perfect).
5. Preheat the oven to 375°. Using a paring knife, devein the 12 remaining cabbage leaves by slicing off the raised portion of the veins flush to the leaves. Place one leaf, deveined-side down, on a flat surface. Place about 1/3 cup of the filling on the lower third of the leaf and pat it into a 4-inch log. Fold the bottom (stem end) of the leaf upward over 1 1/2 inches of the filling. Fold the two sides inward and roll up tightly to enclose the filling. Place seam-side down in a single layer over the bed of chopped cabbage. Repeat with the remaining cabbage leaves and filling to make three crosswise rows of cabbage rolls. Pour the chicken broth over the stuffed cabbage and top with the lemon slices and the 3 sprigs of dill. Cover tightly with a double layer of aluminum foil. Bake for 1 hour. Let stand, covered, at room temperature for 1 hour.
6. Uncover the casserole and discard the lemon slices and dill sprigs. With a slotted spoon transfer the cabbage rolls to a hot platter. Pour the juices and chopped cabbage into a medium nonreactive saucepan. Gradually sift in the flour, whisking until smoothly blended. Add the cream cheese and cook over moderate heat, stirring, until melted. Bring to a boil, stirring constantly, and cook until thickened, 2 to 3 minutes. Stir in the remaining 1 tablespoon minced dill. Season the sauce with salt to taste.
7. To serve, allow 2 stuffed cabbage rolls and 1/2 cup sauce per person. (I like to cut each roll into 5 pieces and slightly overlap them on each plate.) Garnish each plate with a sprig of dill and a lemon wedge.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Cabbage

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